Refrigerator Garlic Dill Spears

Ingredients and Weight:

• 2 pounds Kirby cucumbers
• 1 cup rice vinegar
• 1 cup water
• 1/2 cup pickling salt
• 1/4 cup fresh dill, chopped
• 4 cloves garlic, minced
• 1 teaspoon black peppercorns

Preparation Time:

15 minutes

Cooking Time:

None

Difficulty Level:

1

Preparation Method Steps:

1. Slice the cucumbers into spears about 3 inches long and 1/4 inch thick.
2. In a large bowl, combine the rice vinegar, water, salt, dill, garlic, and peppercorns.
3. Add the cucumbers to the bowl and stir to coat them in the brine.
4. Cover the bowl and refrigerate for at least 2 hours, or up to overnight.

Nutritional Information:

• Calories: 15 per serving
• Fat: 0 grams
• Protein: 1 gram
• Carbohydrates: 4 grams
• Fiber: 1 gram
• Sodium: 200 mg

Dish Characteristics:

• Crisp and refreshing
• Tangy and flavorful
• Perfect for a snack or appetizer

User Comments:

• "These pickles are so delicious and easy to make!"
• "I love the combination of garlic and dill."
• "These pickles are a great way to use up extra cucumbers."
• "I like to add some red onion to my pickles for an extra bit of flavor."

Special Precautions and Tips:

• Use fresh cucumbers for the best flavor.
• If you don't have fresh dill, you can use 1/4 cup dried dill instead.
• Be sure to refrigerate the pickles for at least 2 hours before serving to allow the flavors to develop.
• These pickles will keep in the refrigerator for up to 2 weeks.